It’s always been a treat when grandma whips up a batch of her famous potato salad. Everyone adores it, so when I decided to attempt a low carb potato salad version, I was a little worried that I’d create something that didn’t quite live up to the expectation of her rich, creamy dish. I’m happy to announce that my mission to develop a copycat version of her potato salad without the carbs was a success thanks to the good ol’ turnip! Low carb potato salad, aka turnip fauxtato salad now in our house, was a huge hit!
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If you like potato salad, you have got to try this keto friendly version. You will love, love, love turnip fauxtato salad. Even grandma gave it thumbs up! With only four net carbs per serving, this side dish will comfortably fit into your low carb diet. This recipe is a keeper.
Can I use turnips in place of potatoes?
Turnips make a great low carb potato substitute. For comparison, 100 grams of potato contains 9.44 grams of net carbohydrates while the turnip has only 4.63g net carbs for the same amount. That’s less than half the carbs! For the folks who really miss potatoes, this can be a total game changer for a low carb dieter. Careful though, carbs tend to add up quickly so be sure to keep an eye on your serving size.
The texture of a turnip is quite similar to that of a potato, so you get an almost identical mouthfeel while enjoying your meal. The taste isn’t too far off either, but it’s practically impossible to tell the difference mixed into this low carb potato salad.
The low carb potato salad recipe
To prepare the turnip, give them a good scrub under water and cut each end off with a sharp knife. Peel the outer skin off and chop into medium size chunks. You can choose to either boil or steam your turnip chunks to cook them thoroughly. It takes about 20 minutes to do either one. You want them to be tender, not mushy, so don’t overdo it.
If you’re on a low carb diet, there’s a good chance you’ll already have hardboiled eggs in your fridge. They make such a great snack, right?
If you don’t have any on hand, now would be a good time to boil your eggs. I almost always use a pressure cooker for this step (6 minutes on high), but a good cook on a hardboiled egg on the stovetop will take 12-15 minutes after the water has boiled. Plenty of time to prepare while your turnips are cooking.
I should warn you that turnips retain much more water than potatoes, so you will want to strain them well and even blot on a paper towel to remove the excess fluid. If you don’t, they will leach excess water into your salad after sitting, and you will end up with a watery turnip fauxtato salad instead of a decadent, creamy one. Don’t skip this step!
Let your turnips cool while they drain and dry. I just let them sit out on the counter on a paper towel, but you could quickly pop them into the fridge if you were in a hurry. While you wait for the turnips to be ready, you can gather and prep the rest of the ingredients: 1 dill pickle, four tablespoons mayo, two teaspoons mustard, one teaspoon pickle juice and salt & pepper to taste.
Coarsely chop your hardboiled eggs, mince your dill pickle, and combine all the condiments in a large bowl. Stir it up until you have a smooth sauce, then add in the turnips. Mix everything thoroughly to coat the turnips evenly. Give it a taste and add salt & pepper to your preference. Cover the dish with plastic wrap and chill in the fridge until you are ready to serve your delicious turnip fauxtato salad.
I hope you enjoy the low carb potato salad! If you love it or have any tweaks or suggestions for other readers, please be sure to leave a comment and rating for the recipe below!
Turnip Fauxtato Salad [Recipe]
Turnips replace potatoes in this low carb copycat potato salad!
- Boil two pots of water.
- Wash and peel turnips. Chop into medium size chunks.
- Place turnip pieces into one pot of boiling water for 20 minutes.
In the other pot of water, hardboil 2 eggs for 12 minutes.
- Remove eggs from water, place in cool water or ice bath.
- Strain turnips and rinse with cool water to stop them from overcooking.
- Place turnips on paper towels to drain excess fluid and allow cooling.
- Coarsely chop hardboiled eggs.
- Mince dill pickle.
- Combine mayo, mustard, pickle juice, chopped eggs and minced pickle in a large bowl. Stir until a smooth sauce is formed.
- Add cooled turnips to the sauce and mix until even coated.
- Cover in plastic wrap and chill until ready to serve.
4g net carbs per serving
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